Supercritical fluid extraction flavors applications

Supercritical fluid extraction (SFE) has been widely used to the extraction processes in pharmaceutical industries. Besides application of SFE in phannaceuticals, it has been applied on a wide spectmm of natural products and food industries such as natural pesticides, antioxidants, vegetable oil, flavors, perfumes and etc [1-2]. 

By now, nearly every chemist has had some introduction to the subject of supercritical extraction in one form or another, and it would seem that after scores of papers, newsreleases, and trade journal articles, only so much can be said about the background and early findings, the thermodynamic interactions between dissolved solutes and high pressure gases, the equations of state that can correlate and predict solubility behavior, the many applications of the technology (some of which are in flavors), the full scale coffee and hops extraction plants now in operation, etc. What, then, can a paper entitled "Supercritical Fluids - Overview and Specific Examples in Flavors Applications" give that s new -hopefully, a different development of the historical perspective... 

Not every pharmaceutical will eventually be comminuted by supercritical fluid nucleation, not every polymer processed for molecular weight control by supercritical fluid extraction, not every flavor concentrated by supercritical fluid extraction but some will be. Two applications listed in the table are already in commercial production, and several are in advanced pilot plant development and test market evaltiation. Hops extraction is being carried out by Pfizer, Inc. in its plant in Sydney, NE (33), and General Foods Corporation has constructed a coffee decaffeination... 

There are many literature reports on industrial uses of supercritical fluids, and many patents have been issued for various uses of supercritical fluids as solvents in extraction processes. Randall (1) prepared an excellent review on the uses and patents issued up to 1982 in the area of supercritical fluid extraction and chromatography. Many of these applications deal with natural products such as flavors, fragrances, oils and fats, or the removal of unwanted components from natural materials such as caffeine from coffee or tea and nicotine from tobacco. 

Applications of Supercritical Fluids to the Extraction and Characterization of Flavors... 

The use of critical fluids for the extraction and refining of components in natural products has now been facilitated for over 30 years. Early success in the decaffeination of coffee beans and isolation of specific fractions from hops for flavoring beer, using either supercritical carbon or liquid carbon dioxide, are but two examples of the commercial application of this versatile technology. Critical fluid technology, a term that will be used here to embrace an array of fluids under pressure, has seen new and varied applications which include the areas of engineering-scale processing, analytical, and materials modification. 

SFE has been used for a relatively long time on a large industrial scale and only recently on a smaller, laboratory scale. There are excellent reviews that cover the entire gamut of SFE applications (3,8). The often cited example is decaffeination of coffee. Other examples of natural products extraction in the food industry include extraction of hops, spices, flavors, and vegetable oils. Table 2 lists selected companies that are involved in supercritical fluid processes for natural products (24). 

---